Meatless Monday - Old Fashioned Oil and Vinegar Cake

This is a very old recipe from the time before refrigerators were common in every home in America. It was rather popular during the depression when certain foods were hard to find or had to be used for something less extravagant than a cake. Now it should be popular with people who are vegan or can't eat eggs or dairy. I suppose if you needed to make it gluten free you could try using rice flour, let me know how it turns out if you try making it that way.

This is just the cake recipe, it's very quick and simple to make but it is delicious. You can cover it in frosting like we did for Ginger's birthday or you can try vegan options like sprinkling powdered sugar on it, making a glaze of powdered sugar and water or just drizzling some chocolate syrup on top. The thing is, this cake is very rich and delicious all by itself and doesn't need any thing extra.

Directions:
Preheat oven to 350 degrees. Coat a small square or round cake pan with oil then flour to prevent sticking.

Mix all ingredients together in a batter bowl. Pour into the pan. Bake for 30 minutes. Since this recipe does not contain eggs you can lick the batter from the bowl as the cake is cooking.
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Comments

What a coincidence! My daughter is now dating a vegan and I was looking for a cake recipe this past weekend to make for them. This is the one I made, and I used the powdered sugar to dress it up, also poured some chocolate sauce over it. You're right, it's really good! It only lasted about an hour though, haha.

I have this recipe too! My grandmother used to make it for us grandkids. She called it "Whacky Cake". I have also heard it called "Crazy Cake". It really is delicious and rich. I will have to remember to make it again one of these days.

This is one I have never heard of, but the name definitely sounds old fashioned. If I made the cake I'd definitely use balsamic, dark cocoa and brandy and vanilla. Ha. Oh and to be able to lick the batter a treat from yesteryear for sure.

oh I'll check out that recipe Gary posted, after I developed celiac and we moved to Georgia I downsized and I got rid of my baking pans thinking baking was all over for me, now I'm wishing I had them back, although I usually prefer pies to cakes.

The ancients believed inanimate objects such as pottery had a soul. I
can understand why they thought this. It comes from the ground, where
life sustaining plants grow, and just like people; with direction it
can be molded. Also like people and plants it has mind of its own and
sometimes rejects the direction in which we lead it. Often the
resulting pot is better than what we intended at the start. This is why
I love working in clay and why my style is not highly refined or rigid.
I gently guide the clay and the glaze but rejoice in letting them
become what they will by the other forces they encounter. Just like
planting a seed in the garden, even when I have specific plans for it
I’m never exactly certain what it will be until it is fully developed.
I hope you enjoy my work as much as I enjoy sharing it with you.